Raspberry Chocolate Chip Cookies

A Little Micro Homesteader Harvest Recipe

When your raspberry canes decide to produce enough berries to feed the western hemisphere, you get creative fast. Around here, these raspberry chocolate chip cookies are the reigning favourite — soft, buttery, and dotted with tart raspberry bursts that taste like pure summer.

They’re the kind of cookie that disappears from the cooling rack before you’ve even washed the mixing bowl.

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Ingredients

• Butter — 1 cup, softened

• Brown sugar — ½ cup

• Granulated sugar — ½ cup

• Instant vanilla pudding mix — 1 large box (5.1 oz)

• Eggs — 2

• Vanilla — 1 tsp

• Flour — 2½ cups

• Baking soda — 1 tsp

• Semi‑sweet chocolate chips — 1 cup

• Fresh raspberries — 1 cup, halved

Instructions

1. Cream the butter + sugars

Beat softened butter, brown sugar, and granulated sugar for 2–3 minutes until fluffy.

2. Add pudding mix

Mix in the instant vanilla pudding until fully combined.

3. Add eggs + vanilla

Beat for another 2–3 minutes.

4. Add dry ingredients

Mix in flour and baking soda until the dough comes together.

5. Add chocolate chips

Stir until evenly distributed.

6. Fold in raspberries

Gently fold in halved raspberries — just enough to streak the dough without crushing them.

7. Scoop + bake

Drop rounded spoonfuls (or use a cookie scoop) onto a parchment‑lined or greased baking sheet.

8. Bake at 350°F

Bake for about 10 minutes, until the edges just begin to brown.

9. Cool

Let cookies rest on the sheet for a few minutes before transferring to a rack.

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Tips for Raspberry Cookie Success

• Fresh raspberries only — frozen berries add too much moisture.

• Don’t overmix — it keeps the raspberries intact.

• Add a few extra chocolate chips on top before baking for that bakery‑style finish.

• Slight underbake for soft, pudding‑mix magic texture.

Why We Love This Recipe

It’s quick, forgiving, and uses up a full cup of raspberries in the most joyful way. Perfect for harvest days, backyard gatherings, or those early mornings when you’re wandering the garden with a mug of tea and a cookie in hand.